Torta al Cocco & Ananas

This cake keeps the summer feeling going on.. 

It's still almost 30 degrees here, love :)

TORTA AL COCCO & ANANAS

170 g (2dl) brown sugar

3 eggs

2 teaspoons baking powder

1 teaspoon baking soda

130 g (2dl) white flour

125 g vanilla yoghurt

200 g small pineapple cubes

Topping:

300 g Coconut spread

If you are not able to find a ready coconut spread, you can make this simple cake frosting:

150 g cream cheese

50 butter

100 g coconut flakes

 2 teaspoons vanilla sugar

150 g icing sugar

Mix all the ingredients together in a bowl and use it as topping.

Preheat the oven to 175 C. 

Prepare a spring cake tin spreading some butter all over it.

In a bowl whisk eggs and brown sugar until the texture becomes very fluffy.

In another bowl mix together all the dry ingredients and add them in the first bowl together with vanilla yoghurt and pineapple cubes. Mix well and pour into the cake tin. Bake in the oven for 20-25 minutes. To make sure the cake is cooked, do a test with a toothpick. If it doesn't leave a mark, the cake is ready. Remove from the oven and let cool at least for a half an hour in a room temperature. Remove the collar of the tin and place the cake upside down on a serving plate. Spread the coconut spread all over the cake and place on the fridge for a while to cool some more. 

Serve and enjoy :)